Directions:
- Combine crushed tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan.
- In a large bowl, beat the cream cheese, mayonnaise, taco seasoning and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the chicken, cheese blend and onions. Pour over crust. Place pan on a baking sheet.
- Bake at 325° for 60-70 minutes or until center is almost set. Gently spread sour cream over the top; bake 10 minutes longer or until set.
- Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 8 hours or overnight.
- Just before serving, remove sides of pan. Garnish with corn, avocado, tomato and olives. Serve with salsa and crackers if desired. Yield: 24 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.11 Kcal (855 kJ) | ||
| Calories from fat | 118.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.17g | 20% | |
|---|---|---|---|
| Cholesterol | 49.08mg | 16% | |
| Sodium | 304.89mg | 13% | |
| Potassium | 103.73mg | 2% | |
| Total Carbs | 16.54g | 6% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 5.73g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 52.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 362.29 Kcal (1517 kJ) | ||
| Calories from fat | 210.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.38g | 20% | |
|---|---|---|---|
| Cholesterol | 87.12mg | 16% | |
| Sodium | 541.18mg | 13% | |
| Potassium | 184.12mg | 2% | |
| Total Carbs | 29.36g | 6% | |
| Sugars | 0.49g | 1% | |
| Dietary Fiber | 1.63g | 4% | |
| Protein | 10.18g | 11% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.2mg | 4% | |
| Calcium | 93.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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